Cookstr.com

Fried Chicken Masala

Updated February 23, 2016

Cookbook

American Masala

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

My friends Renee and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renee’s secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it’s natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Serves4

Cooking Methodpan-frying

CostInexpensive

Moderate

Total Timea day or more

OccasionFamily Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecrisp, meaty, salty, spiced

Ingredients

  • 3 cups buttermilk
  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • 1½ teaspoons Garam Masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground peppercorns
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 chicken (3½ to 4 pounds), cut into 8 serving pieces
  • Canola oil, for frying
  • 2 cups all purpose flour
  • 2 teaspoons ground coriander
  • 2 teaspoons Garam Masala
  • 2 teaspoons ground peppercorns
  • 1 teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

Instructions

To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

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